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Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage
- Bimpilas, Andreas, Tsimogiannis, Dimitrios, Balta-Brouma, Kalliopi, Lymperopoulou, Theopisti, Oreopoulou, Vassiliki
- Food chemistry 2015 v.178 pp. 164-171
- alcoholic fermentation, anthocyanins, carbon dioxide, copper, enzymatic hydrolysis, flavonols, grapes, iron, maceration, manganese, polymerization, polyphenols, winemaking, wines, Greece
- Changes in the principal phenolic compounds and metal content during the vinification process and storage under modified atmosphere (50% N2, 50% CO2) of Merlot and Syrah wines, from grapes cultivated in Greece, have been investigated. Comparing the variation of metals at maceration process, with the variation of monomeric anthocyanins and flavonols, an inverse relationship was noticed, that can be attributed to complexing reactions of polyphenols with particular trace elements. Cu decreased rapidly, whereas a similar behavior that could be expected for Fe and Mn was not confirmed. Differences in the profile of anthocyanins and flavonols in the fresh Merlot and Syrah wines are reported. During 1year of storage monomeric anthocyanins declined almost tenfold, probably due to polymerization reactions and copigmentation. Also, a decrease in flavonol glycosides and increase in the respective aglycones was observed, attributed to enzymatic hydrolysis. The concentration of total phenols and all metals remained practically constant.